Crumble-Topped Tarts
Crumble-Topped Tarts
Serves 4. Recipe devised by Kate Morris and Sally Brown.
What to do:
Step 1
You will need - workmat, scales, 2 teaspoons, tablespoon, dessertspoon, rolling ping, flour dredger, 8cm cutter, large six-hole muffin tray, baking tray, small bowl, fork, oven gloves (for adult use).
Step 2
Wash your hands and put an apron on. Weigh and measure all the ingredients. Ask a grown-up to preheat the oven to 180°C fan/200°C/Gas Mark 6. Put the muffin tray onto the baking tray. Using your dredger, flour your surface with a little flour.
Step 3
Roll out the pastry and cut out the bases for your tarts using the cutter. Line four holes in the muffin tray with the pastry circles.
Step 4
Spoon the lemon curd into the pastry cases – about 1 rounded teaspoon is enough; if you overfill them they boil over and spoil.
Step 5
Ask a grownup to melt the butter in the small bowl and leave it to cool down a little. Next add the oats, sugar and then the flour to the butter and mix with a fork, breaking it up into crumbs.
Step 6
Sprinkle the crumbs onto the top of your tarts. Ask a grown-up to put them in the preheated oven for 15-20 minutes. Serve with fresh raspberries or strawberries.
This should take about 45 mins
You will need:
- 1/4 block Readymade short crust pastry (125g)
- 4 rounded teaspoons lemon curd
- 30g butter
- 2 tablespoons rolled oats
- 2 dessertspoons caster sugar
- 2 tablespoons self-raising flour
Remember to ask a Grown-up for help.
